Originally aired October 15, 2013
- 1 bulb of garlic
- EVOO – Extra Virgin Olive Oil, for drizzling
- Salt and pepper
- 1 pint cherry tomatoes, halved
- A handful each parsley and basil, chopped
- 2 baguettes, batards or other 2- to 3-inch wide crusty long loaves, cut into slices and toasted
This Show Has Not Aired. Check back here for the step-by-step instructions after you see Rachael make this recipe on the show.